SOUP: GBURE ELEBORO (WATERLEAF SOUP) POPULARLY EATEN BY EGBA PEOPLE IN AND AROUND ABEOKUTA, OGUN STATE, NIGERIA
(MY GRANDMOTHER'S FAVOURITE)
SOUP INGREDIENTS:
1. Gbure that is Fresh Waterleaf (as much as desired)
2. Palm oil
3. Smoked shawa fish (3 or less)
4. Locust bean (as much as preferred)
5. Few fresh Chilli peppers and local Yoruba tomatoes blended or just powdered chilli pepper
6. Crayfish
7. Few bitter leaves and/or scent leaves
8. Goat liver or snails (optional)
9. Meat stock (optional)
10. Onion (optional)
PREPARATION
Remove the thickened stalks and flowers of the waterleaf leaving only the leaves and succulent stalk. Rinse the water leaves, then cut them
You may squeeze out the juice out of the small number of bitter leaves if you desire, rinse and cut. Also rinse and cut the scent leaves.
Rinse the locust bean
Remove the skin and head of all the shawa fish
You may rinse the crayfish
Boil the liver and season as desired.
Blend the fresh chilli peppers and tomatoes if available or use dried powdered pepper
The cooking of Gbure Eleboro is so very simple. You can put in all the ingredients into the pot at the same time except the waterleaf. Light the stove. If the peppers have been freshly blended, and there is some stock from boiling the liver or any meat used, no need to add water to the soup. You may add a little salt but remember the dried fish, crayfish and locust beans contain salt. Cover the pot and light the stove. After about 10minutes to 15minutes, you can put in the water leaves, allow to steam for about three more minutes, then stir. Soup is ready.!
It can be eaten with any swallow – eba, fufu, pounded yam, semo etc. It can also be eaten with rice e
Usually when a household of about four people eats this soup with swallow for lunch, they usually eat the remaining soup with rice later that day or following day.
Detailed video of the cooking process also available on Youtube: Farm Cafe Nigeria
#soupchallenge
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